Recipe by Chef Jonathan Miller via Mariquita Farm


Olive oil
1 onion, chopped
1 sweet pepper, chopped
1 head escarole, chopped
8 eggs, beaten
1/2 cup grated Fontina or Gruyere cheese
3 Tablespoon parsley, chopped


Heat the oil in a 10 inch skillet, preferably cast iron. Sauté the onion and pepper until softened but not browned, about 8 minutes. Add the escarole and some salt and sauté until wilted and soft.

Combine the eggs, the cheese and the parsley together and pour into the skillet, making sure the ingredients are evenly distributed. Cook over low heat, covered, until the eggs are set, another 5-8 minutes or so.

Alternatively, finish the top of the frittata under the broiler. Allow to cool and then unmold to a serving plate. Top with sour cream, chopped tomatoes, your favorite salsa and some sliced tomatoes on the side.